More than a cooking school - CIA Sizzle

Cinco de Mayo: A Day to Celebrate Mexican Food & Heritage

It's Cinco de Mayo! A day to celebrate...what, exactly? Most Cinco de Mayo celebrations in the U.S. revolve around Tex-Mex foods and Mexican libations. There are margaritas, piñatas, mariachi bands, and maybe a sombrero or two. Brightly colored banners proclaim the coming of this much-misunderstood fifth day in May--but do we really know what we're celebrating?

Many believe, incorrectly, that Cinco de Mayo is the Mexican Independence Day, like our Fourth of July. But Cinco de Mayo is really the celebration of the victory at the Battle of Puebla in 1861--51 years after Mexico's battle for independence began. Puebla, a small town in east-central Mexico, was the setting for this dramatic battle in which a force of 4,500 lightly armed Mexicans defeated 6,000 well-armed and highly trained French soldiers.

Though a popular celebration in the U.S., Cinco de Mayo is more of a regional celebration in and around Puebla, according to Chef Iliana de la Vega, a Latin cuisines specialist at The Culinary Institute of America, San Antonio. Chef de la Vega came to the CIA's newest campus in San Antonio from Oaxaca, Mexico and will spend her first Cinco de Mayo in the U.S. this May.

"I'm excited to see the Cinco de Mayo celebrations here in San Antonio, but this is not as big a deal as our Independence Day celebrations on September 16," she said. "It is certainly a U.S. commercial success but it also highlights Mexican heritage, culture, and food."

Chef de la Vega's recipes for Rajas Poblanos con Crema (poblano pepper strips with cream) and Caldo de Hongos (mushroom soup) use authentic Mexican ingredients. They are simple, traditional Mexican foods that you might not see on your local Tex-Mex restaurant menus.

For the Rajas Poblanos con Crema, Chef de la Vega uses poblano peppers. "Poblanos are mild inexpensive peppers that are easy to stuff, and are available year-round. They are a little spicy, but not too hot. The basic method to use them involves roasting, peeling, de-veining, and seeding them," she said.

"When roasting the poblano chiles, be careful not to overcook them. Just roast enough to peel the skins off. For the Caldo de Hongos, you can use white button mushrooms or a mixture of your favorites."

Like those who fought in the Battle of Puebla, these traditional Mexican recipes, though simple, can rise above the commercial hype and celebrate the true culinary heritage of our neighbors to the south.

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Rajas Poblanos con Crema

(Poblano Slices in Creamy Sauce)

Serves 6

6 poblano chiles
1 cup vegetable oil
2 medium white onions, finely sliced
1 cup Crema Mexicana or Crème fraiche*
1/2 cup Queso Fresco (Mexican cheese), cubed**

Make a 1-inch slit on each chile. Heat the oil in a medium skillet. Fry the chiles in the oil, turning them until completely blistered. Set aside to cool.

Peel the cooled chiles. Discard the seeds and stems. Slice the chiles.

Heat 2 tablespoons of oil in a large sauté pan. Add the onions and sauté for 5 minutes. Add the chiles and sauté for another 3-5 min, until cooked. Add the cream, salt to taste, and bring the mixture to a boil. Just before serving, add the cheese. As soon as the cheese is warm, serve immediately.

*Heavy cream may be substituted.

**Mild feta cheese may be substituted.

Variation: You can add cooked corn kernels.

Chef's notes: Serve with hot tortillas, over white rice, or with grilled meat, chicken, or fish.

Nutrition information, per 9-ounce serving: 220 calories, 5 grams protein, 16 grams fat, 14 grams carbohydrates, 45 milligrams sodium, 60 milligrams cholesterol, 3 grams fiber.

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Caldo de Hongos

(Mushroom Soup Broth)

Serves 6

2 pounds mushrooms, white cap or a mixture of white cap and crimini, cleaned and brushed free of dirt
1/4 cup olive oil
1 large white onion, finely chopped
3 garlic cloves, finely chopped
2 jalapeños chilies, or to taste, finely chopped
1/4 cup fresh epazote leaves or cilantro, chopped
6 cups chicken broth

Cut and discard the foot end of each mushroom. Slice each in half lengthwise, and finely slice the halves.

In a large stockpot, heat the olive oil. Add the onions and sauté for 2 minutes. Add the garlic and sauté for a few seconds. Add the chiles to taste, and add the sliced mushrooms. Cover the pot with a lid and reduce the heat to low. Allow the vegetables to cook and gently sweat for about 10 minutes, or until softened.

Add the broth, and season to taste.

Nutrition information, per 15-ounce serving: 170 calories, 9 grams protein, 11 grams fat, 12 grams carbohydrates, 80 milligrams sodium, 0 milligrams cholesterol, 1 grams fiber.

Executive Chef of Seasons 52 Restaurants Returns to his Alma Mater

Clifford Pleau '81 Delivers Commencement Address at The Culinary Institute of America.

Clifford Pleau, director of culinary development and executive chef for the Seasons 52 restaurant chain, addressed graduates of The Culinary Institute of America (CIA) on Friday, April 11, 2008.

"Savor the path that you have taken," Pleau told 73 recipients of associate degrees in culinary arts and baking and pastry arts. "Now is the time to influence and educate. The world truly is your oyster."

Seasons 52 is part of Darden Restaurants, Inc., which also owns Red Lobster and Olive Garden. Chef Pleau helped launch what is now a seven-restaurant chain in 2003. The restaurants focus on seasonal flavors and natural cooking techniques to create healthful dishes with minimal calories and fat. For Chef Pleau's unique approach, Nation's Restaurant News honored the Chicago native with its MenuMasters Chef Innovator Award in 2007 and Seasons 52 with its Hot Concept Award in 2006.

Earlier in his career, the 1981 CIA alumnus was on the opening team for Euro Disney, where he launched 65 uniquely themed restaurants in a single day. He later became the chef at the Lark Creek Inn in Larkspur, CA for fellow CIA graduate Bradley Ogden '77.

Chocolate art installation on display at CIA

"Detritus" sculpted by Professor Peter Greweling.

Eight hundred pounds of dark chocolate, milk chocolate, and white chocolate have been sculpted into a piece of abstract art called "Detritus," now on display in the lobby of the Marriott Continuing Education Center at The Culinary Institute of America (CIA) in Hyde Park, NY.

Chef Peter Greweling, professor in baking and pastry arts at the CIA, assembled the sculpture over the weekend of March 29 and 30, with the help of a handful of students and fellow faculty members. He began work on the various components last December. The artwork features eight-foot I-beams, broken pieces of concrete, pipes, and wires, all made of tempered chocolate donated by the Guittard Chocolate Co. The wooden spools on which the chocolate sits and the police tape around the piece complement the tone and spirit of the artwork.

"I wanted to make something that was not necessarily pretty and would start a discussion about art in the culinary world," says Greweling. Last fall he worked on a project with artist Paul McCarthy in New York City, and it left an impression. "He made me look at things differently. For people who make showpieces, I think we chefs are sometimes very traditional."

The debris and wreckage in "Detritus" evoke images of the fallen World Trade Center. Greweling says that is not specifically what the piece is about, but "those images are in our collective consciousness, so I don't doubt it played into the development of this work."

How long the piece remains on display is dependent on the weather. Once the temperatures get too warm, it will have to be removed. Afterwards, the chocolate will be reformed into smaller showpieces and possibly another piece of art of similar scope.

The Culinary Institute of America announces the winners of the 2008 "Augie" Awards for outstanding achievements in U.S. foodservice

Brennan Family, Wolfgang Puck, Melissa Kelly '88, and Alfred Portale '81 recognized.

The Culinary Institute of America (CIA) has announced the recipients of the second annual CIA Leadership Awards in honor of Auguste Escoffier--also known as the "Augies." First presented in 2007, the Augies were created to celebrate industry leaders who have made transforming contributions to foodservice in the United States. Honoring the renowned founder of modern gastronomy, the awards are the measure for achievement in foodservice and hospitality, the nation's largest industry by employment. The award ceremony took place on the evening of Thursday, March 27 at Pier Sixty, a premier event venue in New York City.

"Our Augie Award winners exemplify the creativity, vision, and professional excellence that set the standard for our industry as it assumes global leadership," said CIA President Dr. Tim Ryan, who presented the awards. "Those who are selected to receive the Augies are relentless pursuers of quality, innovative leaders who have elevated the industry, and shining examples for CIA students to follow."

The Brennan Family of New Orleans was inducted into the CIA's Hall of Fame. Over decades, the family--led by Ella, Dick, Dottie, and their deceased siblings Adelaide and John--established itself through its flagship restaurant Commander's Palace and became one of the nation's leading restaurant and hospitality families. Tim Zagat, who provided more than 300,000 Zagat New Orleans guides to promote the city in the wake of Hurricane Katrina, introduced the family.

Leading Austrian-born chef Wolfgang Puck received the CIA's Chef of the Year award. Puck was introduced by Charles Gibson, anchor of ABC's World News, who explained that "There is more than a bit of genius in what he does," when referring to the chef who oversees an empire of fine-dining and fast-casual restaurants, catering services, and licensed products. Puck's famed Spago restaurant debuted in 1982 in Los Angeles and, 25 years later, he has 15 fine-dining locations throughout the nation. Through his Wolfgang Puck Catering company, he provides exclusive premium dining and catering services to renowned venues across the U.S. Wolfgang Puck Worldwide, Inc. encompasses Wolfgang Puck Bistro and Express casual restaurants; Wolfgang Puck-branded packaged foods, beverages, and cookware; book publishing; television, radio, and Internet programming; and other franchising, licensing, and merchandising.

"The CIA today really brings us the future. Today we have a respected profession, we have the smartest people going into our profession, and I think that restaurants in America are better than ever," exclaimed Puck. "The faculty at the CIA turn out great young people who really understand what it takes to become a professional—to become somebody who wants to achieve something. I think it is a tribute to Dr. Ryan and the faculty there who make CIA the best cooking school in the world."

Wolfgang has been honored twice with the prestigious James Beard Award for Outstanding Chef of the Year. He also received Beard awards for Humanitarian of the Year and Outstanding Service (for Spago Beverly Hills), and his Food Network show Wolfgang Puck won two Emmy awards.

Melissa Kelly '88, co-owner and executive chef of Primo Restaurants, and Alfred Portale '81, executive chef and owner of New York's Gotham Bar and Grill, received Alumni of the Year awards for their culinary innovation and excellence. Kelly is the first female recipient of the Augie, and she was named the James Beard Foundation Best Chef Northeast in 1999. The James Beard Foundation named Portale the Best Chef in New York in 1993, and in 2002 Gotham Bar and Grill received the James Beard Foundation Outstanding Restaurant Award. In 2006, Portale won the James Beard award and was named Outstanding Chef of the Year. 

The Brennan Family, Wolfgang Puck, Melissa Kelly '88, and Alfred Portale '81 received their Augies in front of 500 industry luminaries at the CIA Gala dinner, hosted by Dr. Ryan and William Anton, chairman of the CIA's Board of Trustees. Katie Lee Joel, cookbook author and former host of Bravo's Top Chef, served as emcee for the evening. Proceeds from the event raised close to $1 million for the CIA's scholarship endowment dedicated to the education of future culinarians in its degree programs.